Chicken and Poblano Stew with Polenta

Time: 40 minutes

Loosen Up: Poblano chiles become smoky and lose some of their intensity when broiled. Wrap the peppers in the same foil used to line the pan, and let stand so that the steam can loosen the skins before you peel them.

Seared Chicken Breasts with Green Piri Piri Sauce

Piri piri is a bright herb-and-chile sauce popular in Portugal and parts of Africa. It's traditionally red, but we go green with fresh poblano, jalapeño , and cilantro. Seed or omit the jalapeño for less heat.

Chicken and Chile Hash

Time: 40 minutes

Dry to Fry: Let cooked potatoes dry out so they'll be extra crispy in the hash. Leftover cooked potatoes would be even better. Ground chicken has a touch more fat than ground chicken breast, key for more flavorful hash.

The mild flavor of spinach makes it wonderfully adaptable to sizzling garlic and spice from the crushed red pepper. For fullest flavor, cook spinach only until it begins to turn limp. Sautéed spinach can be made in a snap and pairs perfectly with almost every protein. If you have leftover spinach on hand or any wilting leafy greens, sautéing with a little olive oil and garlic instantly brings it back to life. Starting aromatics in a cold skillet lets them infuse the oil. The garlic also has less chance of burning.

Mojo Grilled Chicken Breasts

Time: 40 minutes

Sweet Idea: The red onions develop a nice char on the grill, but they finish cooking and develop a depth and sweetness once left to steam. Drizzle any juices from the onion mixture over the grilled chicken.

Skillet Chicken with Roasted Potatoes and Carrots

Time: 40 minutes

The skillet is used in a few clever ways: Chicken and vegetables get a head start on the stove, finish in the oven, then come out briefly so a simple cream sauce can pick up all the roasted flavors in the pan.

Grilled Chicken with Tomato-Avocado Salad

Time: 40 minutes

Flavor Hit: While the bread is warm, rub it with a halved garlic clove.

Serve with Grilled French Bread: Preheat grill to high heat. Place 4 (1-ounce) slices French bread on grill; grill 1 minute on each side or until grill marks appear. Brush each slice with ½ teaspoon olive oil; rub slices with cut side of a halved garlic clove. CALORIES 102; FAT 2.8g (sat 0.5g); SODIUM 146mg

Dijon-Herb Chicken Thighs

Time: 40 minutes

Prep Pointer: Make the bread cubes ahead of time by toasting them at 400° for 15 minutes or until golden. Store in a large zip-top plastic bag. In addition, double the herb and mustard mixture and save for use as a marinade, or thin with olive oil for a quick vinaigrette.